Ricotta Ice cream with pistachio

ricetta gelato al pitacchio di bronte sciara

Sciara products used:



  1. In a stainless steel bowl, beat the yolks with the sugar and the honey with a hand whisk.
  2. Add the ricotta previously passed through a sieve and whisk again.
  3. Add milk and cream and mix well.
  4. Bring the bowl on a hot water bath and bake the cream never stop whisking, for about 10 minutes to 80° C (by checking the temperature with a cooking thermometer).
  5. Put the bowl in a cold water bath with water and ice (thus reducing cooling times) and, stirring constantly with a whisk, let cool the cream.
  6. Let rest in refrigerator for at least 1 hour, until completely cooled then add the pistachio paste and mix again.
  7. Put the bowl in the fridge for 3 hours, then pour the mixture into the ice cream maker and stir for about 40 minutes. 6.
  8. Add the chopped pistachios and serve ice cream after a rest in the freezer for at least 1 hour.



Preparation Time:

40 minuti

Cooking Time:

10 minuti + 5 ore circa di raffreddamento


10 persone

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